Chocolate apricot almond torte
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Chocolate apricot almond torte
  Chocolate    Dessert    Apricots    Almonds    Tortes  
Last updated 6/12/2012 1:15:07 AM. Recipe ID 44341. Report a problem with this recipe.
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      Title: Chocolate apricot almond torte
 Categories: Dessert
      Yield: 16 Servings
  1 1/3 c  Butter
  1 1/2 c  Plus
    1/3 c  Granulated sugar; divided
    2/3 c  Unsweetened cocoa
      5    Eggs; separated
      2 tb Water
      1 ts Vanilla
      1 c  Ground blanched almonds
      3 tb Matzo cake meal
    1/2 c  Apricot preserves

MMMMM------------------CHOCOLATE CREAM FROSTING-----------------------
    1/2 c  Granulated sugar
    1/4 c  Unsweetened cocoa
      1 c  Whipping cream
    1/2 ts Vanilla
           Optional:  whole almonds or
           -halved strawberries for
  From: Karen Fink 
  Date: Wed, 10 May 1995 21:52:11 GMT This is the richest chocolate
  fudge dessert we've ever tasted.  It is a passover recipe and you
  will need to locate matzo CAKE meal, but it's worth it!
  TO PREPARE TORTE:  Preheat oven to 350 degrees.  Line bottoms of two
  9-inch round baking pans [or one 9x13 casserole] with parchment
  paper; set aside.
  In a medium saucepan over low heat, melt butter.  Add 1-1/2 cups
  sugar and cocoa; stir until well-blended.  Remove from heat;  cool to
  room temperature.
  In a large bowl, beat the egg yolks until slightly thickened.
  Gradually add butter-cocoa mixture, beating until well-blended. Stir
  in the water and vanilla.
  In a small bowl, stir together ground almonds and matzo cake meal;
  stir about half into chocolate batter.
  In a small bowl, beat the egg whites until foamy; gradually add
  remaining 1/3 cup sugar, beating until stiff peaks form.  Fold
  remaining almond mixture into beaten whites. Gradaully add egg white
  mixture to chocolate batter, folding gently until well-blended.
  Pour batter into prepared pans.  Bake 30 to 35 minutes or until
  wooden pick inserted in center comes out clean.  Cool 10 minutes;
  cake will settle slightly.  Transfer cake from pans to wire racks;
  cool completely.  [If using 9x13 pan, cut cake into two equal squares
  when cool.]
  Place one cake layer on serving plate.  heat preserves, strain.
  Spread melted preserves over top of layer.  Top with remaining layer.
  CHOCOLATE CREAM FROSTING: In a medium bowl, stir together sugar and
  unsweetened cocoa.  Add whipping cream and vanilla; beat until stiff.
  Spread over top and sides of torte.
  Garnish if desired.  Refrigerate until serving time.  Cover and
  refrigerate any leftover torte.
  PER SERVING: (12 servings) (It's so rich, it serves 16 easily -KLF)
  Calories: 570, Protein: 7 grams, Cholesterol: 170 mg. Carbohydrate:
  55 gr, Sodium: 240 gms
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 44341 (Apr 03, 2005)

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